Baked Cod Tomato Kalamata Olive

I discovered this dish on a lazy Saturday afternoon when my neighbor brought over a bunch of cherry tomatoes from her garden, along with a passionate speech about Kalamata olives. We stood in my kitchen deciding what to do with them, and somehow baked cod felt like the obvious answer. The first time I pulled it from the oven, the kitchen smelled like the Mediterranean coast, and I realized this wasn't just dinner—it was a conversation between the fish and the salsa.

I made this for my sister's book club last spring, and watching eight people go quiet when they tasted it—that kind of quiet that means something good just happened—told me everything. She's still asking me to bring it to gatherings, which honestly makes me laugh because it's so simple that anyone could make it, but there's something about the combination that just works.

Ingredients

• Cod fillets (4, about 150 g each): Look for thick, evenly-sized pieces so they bake at the same rate; thinner ones can dry out while thicker ones are still cooking.
• Olive oil (1 tablespoon for fish, 2 tablespoons for salsa): The good stuff matters here—extra-virgin adds a subtle fruity note that ties the whole dish together.
• Sea salt and black pepper: Don't skip the seasoning step on the fish itself; it's the foundation.
• Cherry tomatoes (1 cup): Quartering them releases their juices just enough to become a light sauce without drowning the salsa.
• Kalamata olives (1/2 cup): Pit them yourself if you can; pre-pitted ones sometimes taste a bit flat by comparison.
• Red onion (1/4 cup): Finely diced means it stays crunchy and adds a pleasant bite rather than overpowering the herbs.
• Fresh parsley and basil (3 tablespoons total): Fresh herbs are non-negotiable; dried ones turn this into a completely different dish.
• Capers (1 tablespoon): These tiny flavor bombs add a salty, tangy punch that makes you wonder why you don't use them in everything.
• Lemon juice (1 tablespoon) and oregano: The lemon brightens everything while oregano whispers Mediterranean warmth in the background.

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper. This takes a minute but saves you from scrubbing later.

Prepare the fish:

Pat your cod fillets completely dry with paper towels—moisture is the enemy of a good crust. Brush both sides with olive oil and season generously with salt and pepper.

Bake the cod:

Place the fillets on your sheet and slide them into the oven for 15 to 18 minutes. You'll know they're done when the flesh turns opaque and a fork flakes through it easily; overcooked fish is sad fish.

Build the salsa:

While the fish bakes, combine your tomatoes, olives, red onion, parsley, basil, capers, olive oil, lemon juice, oregano, and black pepper in a bowl. Toss gently so everything mingles without crushing the tomatoes.

Plate and serve:

Remove the cod from the oven and let it sit for a moment. Place each fillet on a plate, spoon the salsa generously over top, and serve with fresh lemon wedges on the side.

Pin It

There was a moment last summer when my mom tasted this and said, 'This tastes like a vacation I want to take,' and that's when I understood why I keep coming back to it. It's not complicated, but it carries you somewhere else for a few minutes.

Why the Oven Works Best

Baking the cod at a high temperature creates gentle, even cooking that keeps the fish moist and flaky. Pan-searing would give you a crust, but you'd lose that delicate tenderness that makes this dish feel special. The oven also frees you up to finish the salsa while everything cooks, which is the whole point of dinner on a busy night.

Building Flavor Layers

This dish works because nothing is trying too hard. The fish is mild and clean, the salsa brings acidity, salt, and brightness, and the herbs tie it all together. Every element has a job, and none of them overshadow the others. It's like a small band where everyone gets a solo but nobody hogs the stage.

Serving and Pairing Ideas

I've served this with couscous, roasted potatoes, steamed greens, and once with nothing but bread and a glass of wine. The salsa is bright enough that it doesn't need much else, though a simple side grain soaks up all that lovely olive oil and lemon juice.

• Couscous absorbs the salsa's flavors beautifully and cooks in five minutes.
• A squeeze of extra lemon at the table never goes amiss.
• If you love heat, a tiny pinch of red pepper flakes in the salsa transforms it completely.

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This is the kind of recipe that becomes a regular in your rotation without you planning for it to. It's simple, it impresses, and it reminds you that some of the best meals come from listening to what's in your kitchen and letting the ingredients speak for themselves.

Recipe Questions & Answers

→ What is the best way to bake cod fillets?

Preheat the oven to 400°F (200°C), lightly grease a baking sheet, season the cod with oil, salt, and pepper, and bake for 15–18 minutes until opaque and flaky.

→ How can I prepare the tomato and olive salsa?

Combine quartered cherry tomatoes, sliced Kalamata olives, diced red onion, chopped parsley and basil, capers, olive oil, lemon juice, oregano, and black pepper, then gently toss.

→ Can I substitute the fish with other types?

Yes, haddock or halibut can be used as alternatives while following the same baking method for similar results.

→ What dishes pair well with baked cod and salsa?

Steamed couscous, quinoa, or roasted potatoes complement the flavors and textures nicely as side options.

→ Is this dish suitable for a gluten-free diet?

Yes, the ingredients used are naturally gluten-free, making this a suitable choice for gluten-free meals.